The refrigerator light goes on...

This is a sharp and very strong spread, but it is fantastic on sandwiches or as a topping for tacos. Mixed with a bit of sour cream and milk it makes a great salad dressing.

Lemon Juice

I don’t use bottled lemon juice. I feel that bottled juice does not
taste anything like fresh squeezed lemon juice. This is because it is usually
made from varying concentrations of lemon juice, water and lemon oil.

Fresh lemons keep fairly well in the crisper of your fridge (about 2 weeks).
The juice of one lemon varies greatly. A large lemon has about 4 tablespoons
of lemon juice but when a recipe calls for the juice of one lemon, you never
really know. Start with 2 tablespoons and increase the amount for taste. If
you must use bottled lemon juice, shake the bottle well. Use equivalent amounts
of bottled to fresh lemon juice in a recipe.

Cilantro Jalapeno Spread

Servings = 4 | Serving size =2 Tablespoons

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps about 3 - 4 days tightly sealed.

4 Tbsp

dried pumpkin seeds (pepitas)

4 Tbsp

pickled jalapeno peppers (minced)

1 cup

fresh cilantro leaves

1 ounce

Parmigiano-Reggiano (grated)

2 Tbsp

water

1 Tbsp

fresh lemon juice

1 Tbsp

liquid from the pickled jalapeno peppers

2 Tbsp

olive oil

Place the pumpkin seeds, jalapenos, cilantro, parmesan, water, lemon juice, liquid from the jalapenos, and olive oil and purée until smooth.